it’s not been a very healthy week for me – i’ve had several bugs, one after the other, and am still feeling a bit worn out and run down.
food has been quite low on my list of priorities however this pasta dish really did hit the spot! it’s very simple – a flavoursome tomato sauce with lots garlic, basil and a hint of chilli into which a handful of mozzarella cubes are added just before serving. the cheese slowly melts into the sauce and before you know it you’re twirling mozzarella strands round your fork as well as linguine.
the melting cheese was wonderfully comforting and the fresh tomato flavours made me feel like i was eating my way back to health. and as it was so delicious, i’d like to share this with ruth at once upon a feast for this week’s round of presto pasta nights.
tomato and melting mozzarella linguine (serves 2)
pasta for two – i used linguine, spaghetti or boccatini would also be nice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 small red chilli, finely chopped
400g tin of chopped tomatoes
1 teaspoon sugar
salt & pepper
a handful of chopped basil
a ball of mozzarella, cut into 1-2cm cubes
cook your pasta until al dente.
meanwhile, heat the olive oil and gently fry the garlic and chilli until they begin to soften and you can smell their aroma. add the tomatoes and sugar (this helps bring out the tomato flavour and avoids the need to use tomato puree) and simmer until the sauce thickens. season to taste.
as you drain the pasta add the basil and mozzarella to the tomato sauce, but don’t stir them. when you have plated up the pasta and are ready to put the sauce on top give it a quick stir - this means the mozzarella doesn’t melt too much before you get to eat it.